Lontong Sayur Lodeh is a cozy bowl full of Indonesian heritage, straight from the vibrant kitchens of Java. Historically, it’s been a dish to celebrate with, bringing smiles and full stomachs to any gathering. Imagine combining the warmth of coconut, the kick of chilies, and a bunch of fresh veggies—all mingling together to create something deliciously comforting.
Now, I know the ingredient list looks a bit epic, but trust me, it’s easier than you think. Each ingredient adds its own special note to the dish, building up layers of flavor that are deep and satisfying.
It’s like creating a symphony where every note perfectly complements the others. So, why not give it a shot? Turn on some music, get those spices ready, and enjoy the process of cooking something truly special.
Give this recipe a go and make your weekend cooking a real adventure. It’s not just about the food; it’s about the experience of bringing a piece of Indonesian tradition into your home.
Cook up a big pot, invite some friends over, and watch this dish turn dinner into a celebration. Plus, it’s always more fun to cook for a crowd, right? Let’s get that kitchen bustling!
Ingredients:
(Serve 8)
Rempah:
Dried Chilies, 2
Dried Shrimps, 1 TBSP
Dried Scallops, 5
Shallots Coarsely Sliced, 3
Garlic Crushed, 4 Cloves
Turmeric, 3"
Ginger, 2"
Galangal, 2"
Lemongrass White Part, 1 Stalk
Tomato Coarsely Wedged, 1
Bird's Eye Chilies / Chili Padi, 2 Adjust To Preference
Red Chilies Deseeded, 4
Candlenuts / Macadamia Nuts, 3
Stew:
Coconut Oil, 1/4 Cup + More
Tempeh Corsely Diced, 200g
Pressed Tofu Coarsely Diced, 300g
Gula Melaka, 1 TBSP
Sea Salt, Pinch
Bay Leaves, 2
Carrots Obliqued, 1
Potatoes Coarsely Wedged, 3
Turnip Coarsely Sliced Into Matchsticks, 1/2
Coconut Milk, 600g
Coconut Cream, 200g
Cabbage Finely Sliced, 1/4
French Beans Coarsely Sliced, 200g
Beancurd Sheet Torn, 1 Sheet
Glass Noodles, 1 Handful Bundle
Coriander Coarsely Chopped, A Handful
Compressed Rice Cake Homemade, For Serving
Sambal Ikan Bilis Homemade, For Serving
Hard Boiled Eggs, For Serving
Fried Ikan Bilis / Anchovies, For Serving
Equipment:
Blender
Heavy Pot
Directions:
Please visit my "Compressed Rice Cake" page for the recipe.
Please visit my "My Grilled Pizza: Sambal Ikan Bilis" page for the sambal ikan bilis recipe.
Prepare the rempah.
Soak dried chilies, shrimps and scallops in some hot water until soft.
Deseed the dried chilies and reserved the soaking liquid.
Transferred the chilies, shrimps, scallops, the soaking liquid and the rest of the ingredients to a blender.
I am just using my hand blender to blitz everything until smooth.
Set it aside until ready to use.
Prepare the stew.
In a heavy pot over medium heat, add oil.
Once the oil is heated up, add in tempeh.
Sear until all sides are crispy and golden browned.
Remove and drain off excess oil on a plate lined with kitchen paper.
Repeat the same for the pressed tofu.
Add another 2 TBSP of coconut oil to the same pot.
Once the oil is heated up, add in the rempah and deglaze.
Add in bay leaf.
Season with gula melaka and salt.
Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red.
Add in carrots, potatoes and turnip.
Give it a good mix until well coated.
Add in coconut milk, cream, cabbage and french beans.
Stir to combine well and bring it up to a simmer.
Turn the heat down to low, cook until the potatoes and carrots are fork tender.
*Stir occasionally to prevent burning.*
Add in the beancurd sheet, glass noodles, the seared tempeh and tofu.
Stir to combine well.
Taste and adjust for seasonings with salt.
*If the stew is too thick, you can add in some hot water, 1/2 cup at a time.*
Garnish with some coriander and give it a final stir.
Serve immediately with compressed rice cake, sambal ikan bilis, hard boiled eggs and garnish with some fried ikan bilis.
*Shallow fry some dried ikan bilis or anchovies in some coconut oil until crispy brown. Drain off excess oil on a plate lined with kitchen paper.*
Nourishing...
Hearty and yummilicious...